Do you know arroz al horno? It is one of the most popular dishes in Valencian homes but it remains a great unknown in Valencian gastronomy.
A unique mix between paella and stew, we give you the keys to arroz al horno so you can enjoy it on your next
visit to Valencia. What is arroz al horno?
Arroz al horno is a dish of dry rice with chickpeas, ribs and sausages typical of Valencian cuisine. It is a simple recipe that is commonly eaten in Valencian homes.
Possibly a great unknown to anyone who is not Valencian, arroz al horno is a great competitor to Valencian paella in the preferences of locals.
Its origin is probably related to the cooking of leftovers of cocido. Leftovers were used in a different way. For this reason, many of the ingredients are similar to those of puchero (the Valencian version of cocido) and the recipe can vary greatly in each home.
It is also said that the origin comes from a recipe inherited from the Arab ancestors of the Valencians. In the beginning, it was prepared with lamb and sometimes the rice was even replaced with wheat or other ingredients.
The recipe has evolved over time, adapting to the customs of each era and even to the needs of the predominant religion. During the Valencian reconquest, pork was reintroduced (with ribs and bacon).
Ingredients and recipe for arroz al horno
The ingredients for arroz al horno (our version) are:
- Rice (300 grams)
- Broth (or water) 600 ml.
- 4 pork ribs
- 2 strips of bacon or pancetta
- 100 grams of cooked chickpeas
- 2 onion blood sausages
- 1 tomato
- 1 potato
- Extra virgin olive oil
- 3 tablespoons of crushed tomatoes
- 1 head of garlic
- Salt
- Sweet paprika and coloring
The recipe for arroz al horno is simple. We'll start by preheating the oven to 200 degrees and frying the meat with oil and garlic. Do it slowly so that it doesn't burn, but we recommend that you brown it so that it adds flavour to the dish. When the meat is almost done, add the potato in medium-thick slices.
Wait a few minutes and add the rice and paprika to give everything a stir in the pan and absorb the flavor of the sofrito. You must be careful not to “burn” the paprika or everything will taste burnt.
Place all the ingredients in a wide but not very deep clay pot and add the chickpeas. Now is the time to add the broth (or water). The broth can be bought (we recommend cooked broth), leftover broth or you can make it beforehand with pork ribs or bones. At this point we add a little food colouring.
As for quantities, you should add two measures of broth for each measure of rice and mix it well with all the ingredients, distributing them evenly.
Place the casserole in the oven for about 20 minutes. It is advisable to keep an eye on it so that it does not overcook, as the time depends on each oven. The result should be dry and golden rice.
Tips and fun facts about arroz al horno
An interesting curiosity is the nickname of arroz al horno which literally means "baked rice": “arròs passejat” or “rice passed through”. The reason? Most houses did not have an oven, so women would take the pot of baked rice to the nearest public oven or bakery to cook the rice there.
Some tricks to make perfect arroz al horno are very similar to those for a good paella. Use bomba rice (which absorbs the broth, but prevents it from overcooking), use a broth previously made with meat or bones instead of water so that it has more flavour and use low, large-diameter containers.
If you are planning a visit to Valencia to try this and other delicacies of
Valencian cuisine,
Sea You Hotel , in the Marina of Valencia is the ideal accommodation option.
Valencia
